Category: Poultry Dishes

Serves: 2

Ingredients

For the Vinaigrette:

• 2 Tbsp lemon juice
• 1 Tbsp chopped fresh chives
• 1 Tbsp honey
• 1 tsp Dijon mustard
• 2 Tbsp canola oil

For the Chicken and Rice:

• 2 boneless, skinless chicken breast halves (about 5oz each)
• Sea salt and pepper
• 1/3 cup dry converted brown rice
• 2 Tbsp wheat-free flour
• 1 Tbsp canola oil
• 1/4 cup club soda
• 1 1/2 tsp unsalted butter
• 1/4 tsp red pepper flakes
• 2 Tbsp grated Parmesan cheese

Directions

1. Combine lemon juice, chives, honey, and Dijon in a bowl. Drizzle in 2 Tbsp. oil, whisking constantly until mixture is thoroughly combined.
2. Trim chicken breasts of fat, then season with sea salt and pepper. Meanwhile, cook rice according to package directions.
3. Dredge chicken in flour; sauté in 1 Tbsp. oil in a large skillet over medium-high heat until golden, about 2 minutes. Flip chicken; sauté 1 minute more.
4. Deglaze pan with club soda, reduce heat to medium, and pepper flakes. Cover and simmer until liquid is syrupy, about 5 minutes; turning chicken to coat. Keep chicken warm over low heat.
5. Combine cooked rice with Parmesan and another 1 1/2 tsp. butter. Serve chicken breasts with lemon vinaigrette and Parmesan rice.

Nutrition Facts

Calories 642, Fat 36g, Cholesterol 123mg, Carbohydrates 41g, Sodium 257mg, Fiber 0g, Protein 40g